...  Needed: 2 cups all purpose cream 1 cup fresh milk ¼ butter bar 2 onions chopped 5 cloves garlic crushed 1 cup water 1 pc shrimp broth cube ¼ kilo shrimp, peeled and deveined ¼ bay scallops cooked ¼ kilo fish fillet cut into cubes ¼ kilo calamari cut into small rings 1 bundle spring onions, sliced Salt and ground pepper to taste Directions: Melt the butter, saute onions and garlic. Pour water and all purpose cream. Add the shrimp broth cubes, stir occasionally. Put in the shrimp, calamari, fish and scallops. Simmer for 2 to 3 minutes. Add the fresh milk and spring onions. Put in salt and pepper to taste. Stir, let it boil for another 2 to 3 minutes or until soup will be thicken and creamier. Best serve while it’s hot. Share and ...

...  Needed: ½ kilo boneless chicken breast meat, cut into bit size 5 cloves garlic chopped 2 onions sliced 1 bundle spring onions sliced 1 cup all purpose cream ½ cup water 5 tbsp butter Salt and ground pepper to taste Directions: In a pan, melt the butter over a low heat. Saute garlic and onion. Put in the bite sized chicken and stir fry together. Pour the water and let it boil for a while. Add the spring onions and put in the all purpose cream, simmer for 3 to 5 minutes until sauce thickens. Add salt and pepper to taste. Simmer for another minute and stir occasionally. Remove from heat. Best serve with steamed rice. Share and ...

...  Needed: 1 can 15 oz cream of corn 1 pc of chicken broth cubes 1 can corn kernel 2 cups water 5 cloves garlic minced 2 onions minced ¼ bar butter ½ cup fresh milk Salt and ground pepper to taste Fresh parsley chopped Grated cheese Directions: Melt the butter, saute onion and garlic over a low heat for a minute. Pour water and add the broth cubes, let it boil for 2 to 3 minutes. Put in the cream of corn, milk, and corn kernels. Simmer for 3 to 5 minutes. Stir occasionally. Add the salt and pepper to taste. Let it boil for another 2 to 3 minutes or until the soup is lightly thicken. Remove from heat. Garnish with parsley and grated cheese. Best serve with toasted garlic bread. Share and ...

...  Needed: ½ kilo spiral pasta or macaroni 1½ cup fresh milk ½ kilo carrots sliced in 1 inch length 1 bundle Baguio beans sliced 4 pcs hotdog sliced 1 cup cabbage sliced 5 cloves garlic minced 2 onions minced 1½ cups water ½ kilo chicken breast sliced in bite size 2 tbsp cooking oil ¼ butter bar 10 pcs boiled quail eggs Salt and ground pepper to taste Directions: Boil the spiral pasta in water with a tsp of cooking oil and a pinch of salt for 5 to 8 minutes. Don’t overcook the pasta. Drain and wash with tap water. Set aside. In a wok or casserole, heat cooking oil, sauté the garlic and onion. Add the chicken breast and cook over a low heat for 3 to 5 minutes. Put in the hotdogs and butter, stir. Add the carrots and beans. Pour water and fresh milk; let it boil for 3 to 5 minutes. Put in the boiled spiral pasta and cabbage. Add salt and pepper to taste. Let it boil for 2 to 3 minutes. Put the boiled quail eggs. Remove from heat. Best serve while it’s hot. Share and ...

...  Needed: ½ kilo pig ears ½ kilo pigs face or mascara 1 small can liver spread 1 tbsp cooking oil 3 onions minced 1 head garlic minced 5 pcs green long chili pepper minced ½ bar butter or margarine 4 tbsp soy sauce Salt and ground black pepper to taste Egg for toppings Calamansi juice Water for boiling Directions: In a casserole, boil water. Add the pigs face and ears; let it boil for 40 minutes to 1 hour or until it tender. Use pressure cooker to save time. Drain and let it cool. Slice or chop the pigs face and pig ears into fine pieces. In a pan, put in cooking oil and sauté garlic. Stir fry the chopped pigs face and pig ears. Put in soy sauce, salt and pepper to taste. Add the liver spread. Mix and stir fry until the ingredients turn to light brown.  Drain. In a sizzling plate or pan, melt the butter. Sauté the onion and add the stir fried pigs face and ears. Put in the green chili. Carefully mix the ingredients to blend the taste. Remove from heat. Put the egg while it’s hot. Best serve with calamansi juice. Share and ...

...  Needed: ½ kilo fresh shrimp shelled ½ kilo fresh squid cut into rings 1 kilo fresh mussels cleaned, boiled and shell on ½ kilo any fresh fish fillet, cut into cubes ½ bar butter 1 cup evaporated milk ½ cup all purpose cream 3 pcs potatoes quartered 4 pcs tomatoes quartered 2 onions minced 5 cloves garlic minced 2 cups mussels stock 2 stalks celery minced 1 tbsp dried oregano leaves Salt and ground black pepper to taste Directions: In a pot, melt the butter over a low heat. Saute garlic and onions for 2 to 3 minutes. Add the shrimp, squid and mussels, simmer for a while. Pour the mussels stock and let it boil. Add the potatoes and tomatoes. Put in the milk and all purpose cream. Let it boil for 3 to 5 minutes, stir occasionally. Put in the fish and simmer for another 2 to 3 minutes. Add the dried oregano and celery to add flavor. Put in salt and pepper to taste. Carefully mix all the ingredients to blend the taste.  Simmer for a while. ...